Ingredients

Dish type

Cuisines

A digestive base is the norm when making cheesecake, but these mini cheesecakes are made with something different. Experiment with your favourite biscuits, or stick to digestives if you wish! For a pretty presentation, you can top each cheesecake with a rosette of cream cheese or whipped cream right before serving. And if you aren't fond of cherry, any flavour fruit filling or compote will do.

I wanted a fairly light version of a cheesecake for my first one so I used 0% Greek yoghurt and as a result got a light, mousse-like cheesecake. Play around with the biscuits you use for the base - you can use light digestives or amaretti. Both are lighter choices!

This honey sweetened cheesecake is made with eggs and ricotta cheese and flavoured with orange zest, lemon juice and bay leaves. If you're planning a toga party or just want a taste of ancient Rome, this is an authentic version of an ancient Roman cheese cake. Can be served either warm or cold.